Article
Biochemistry & Molecular Biology
Wen Xia, Yanyun Lin, Ersheng Gong, Tong Li, Fengli Lian, Bisheng Zheng, Ruihai Liu
Summary: This study evaluated the phytochemical profiles, antioxidant, and antiproliferative activities of wild pink bayberry fruit after in vitro digestion. Compared with chemical extraction, digestion resulted in a low release of total phenolics and anthocyanins but higher flavonol contents. Although the antioxidant activity was low in the digesta samples, there was an increase in cellular uptake rate during digestion.
Article
Nutrition & Dietetics
Ruohong Chen, Yingyi Lian, Shuai Wen, Qiuhua Li, Lingli Sun, Xingfei Lai, Zhenbiao Zhang, Junquan Zhu, Linsong Tang, Ji Xuan, Erdong Yuan, Shili Sun
Summary: Shibi tea and its major active component, Camellianin A (CA), have hepatoprotective effects against acute liver injury by regulating oxidative stress, inflammation, and apoptosis signaling pathways.
Article
Nutrition & Dietetics
Sheng Zhang, Siqi Jiang, Na Deng, Bisheng Zheng, Tong Li, Rui Hai Liu
Summary: This study analyzed the phenolic profiles, antioxidant activity, antiproliferative property, and the underlying molecular mechanisms of cell apoptosis of Rhodiola rosea free phenolic (RFE). The results showed that RFE contained higher phenolic contents and possessed stronger antioxidant activity compared to Rhodiola rosea rhizome bound phenolic extract (RBE). Further analysis demonstrated that RFE could induce cell apoptosis and cell cycle arrest via modulating the p53 signaling pathway. These findings suggest that RFE has the potential to be developed as an auxiliary antioxidant and a therapeutic agent for cancer.
Article
Food Science & Technology
Ivana Vrca, Josipa Scurla, Nives Kevic, Franko Burcul, Vedrana Cikes Culic, Ivana Bocina, Ivica Blazevic, Andre Bratanic, Tea Bilusic
Summary: Mustard seeds are used as food and spice due to their nutritive value and biologically active compounds. The main volatile compound identified is allyl isothiocyanate, which shows significant antiproliferative activity against cancer cell lines.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Malgorzata Lasik-Kurdys, Malgorzata Gumienna, Barbara Gorna, Noranizan Mohd Adzahan
Summary: Cherry wines enriched with green tea infusion showed increased total polyphenol content and antioxidant activity. However, these properties were reduced after in vitro digestion. The wines also exhibited an inhibitory effect on intestinal microflora growth, with E.coli being the most sensitive microorganism. The bioactive compounds derived from green tea also increased the potential of alpha-glucosidase inhibition. These wines could be a promising alternative for diabetes therapy.
Review
Biochemistry & Molecular Biology
Van-Long Truong, Woo-Sik Jeong
Summary: Tea polyphenols act as direct antioxidants by scavenging reactive oxygen/nitrogen species, chelating transition metals, and inhibiting lipid, protein, and DNA oxidations. They also suppress pro-oxidant enzymes, induce endogenous antioxidants, and cooperate with vitamins. Furthermore, tea polyphenols regulate cellular signaling transduction pathways, significantly contributing to the prevention of chronic diseases and promotion of physiological functions.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Food Science & Technology
Xinman Lou, Xinyu Guo, Kunhua Wang, Caiyun Wu, Yu Jin, Yawen Lin, Huaide Xu, Milford Hanna, Long Yuan
Summary: The study investigated the phenolics and antioxidant activity of Chinese organic hawthorn berry infusion and decoction. It found that hawthorn berry is a rich source of phenolics and antioxidants, but only a portion of phenolics were available for absorption due to digestive stability.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Multidisciplinary Sciences
Elizabeth Gil Archila, Felipe Rojas-Bautista, Nestor Garcia, Jorge Andres Carvajal Vasquez
Summary: The study focused on the nutritional value and antioxidant activity of the berries of Cavendishia nitida in Colombia, indicating their potential as edible fruits beneficial for human and animal health. However, the toxicity of the fruits needs to be evaluated to ensure safety for consumption.
Article
Agriculture, Multidisciplinary
Jesus Marin-Saez, Rosalia Lopez-Ruiz, Isabel Maria Pinto Leite Viegas Oliveira Ferreira, Sara Cristina Cunha
Summary: In this study, the gastrointestinal bioaccessibility of tropane alkaloids (TAs) in tea and homemade cookies was assessed through static in vitro digestion. It was found that TAs were more easily absorbed when contaminating tea compared to cookies. Addition of dietary fiber (pectin, arabinogalactan, and kappa-carrageenan) significantly reduced the bioaccessibility of TAs, especially pectin.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Chemistry, Applied
Gabriele Rocchetti, Serena Bocchi, Biancamaria Senizza, Gianluca Giuberti, Marco Trevisan, Luigi Lucini
Summary: The untargeted metabolomic profiling of five pigmented whole rice varieties revealed that cooking and in vitro digestion had variety-dependent effects on the rice compounds. Cooked Violet rice showed the lowest starch hydrolysis index and highest resistant starch content compared to the other samples.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2022)
Article
Chemistry, Applied
Mariela Menchaca-Armenta, Maria Jose Frutos, Benjamin Ramirez-Wong, Estefania Valero-Cases, Raquel Muelas-Domingo, Armando Quintero-Ramos, Patricia Isabel Torres-Chavez, Angel A. Carbonell-Barrachina, Ana Irene Ledesma-Osuna, Olga Nydia Campas-Baypoli
Summary: There is limited information on the effect of corn process conditions on the bioactive compounds of tortillas during gastrointestinal digestion. Digestion increased the solubilization of phenolic compounds in raw corn and tortillas, especially in the intestinal phase. The bioaccessibility of anthocyanins in digested samples was lower compared to undigested samples. The blue tortilla showed higher antioxidant activity in different phases of digestion.
Article
Biochemistry & Molecular Biology
Dasha Mihaylova, Ivelina Desseva, Magdalena Stoyanova, Nadezhda Petkova, Margarita Terzyiska, Anna Lante
Summary: The study showed that fruit juices are a rich source of biologically active substances, with pomegranate juice and black grape and aloe vera juice retaining a higher amount of anthocyanins after digestion compared to other samples. However, more detailed analysis of food transformation during digestion is needed.
Article
Food Science & Technology
Weijia Li, Haoming Li, Jia Li, Jia Xu, Li Fang, Chunlei Liu, Dan Wu, Weihong Min
Summary: This study explored the relationship between the digestion of walnut peptide (<3 kDa) and its antioxidant activity, focusing on the inhibitory effect of DPP-IV on the antioxidant peptide KGHLFPN. The results showed that after simulated gastrointestinal digestion, the antioxidant capacity of the peptides was enhanced, while their tertiary structures became weaker and secondary structures became random coiled. The study also found that the antioxidant walnut peptide KGHLFPN exhibited good DPP-IV inhibitory activity, and the optimal time for oral absorption of KGHLFPN in vivo was found to be 4-8 hours. Therefore, walnut protein hydrolysate (<3 kDa) can be used as an antioxidant precursor, and walnut peptides have the potential to serve as food-derived antioxidants.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Ashley Newton, Kaustav Majumder
Summary: Germination and gastrointestinal digestion have a significant impact on the release of dietary compounds with antioxidant activity in chickpeas. Germination for 3 days increased peptide content and hydrolysis degree in the gastric phase, leading to enhanced antioxidant activity. Differential expression analysis identified specific peptides and phytochemicals in the germinated samples, which potentially contribute to the observed antioxidant activity.
Article
Biochemistry & Molecular Biology
Yinxin Fu, Lu Liu, Jiahan Zhang, Lan Wang, Mingyu Dong, David Julian McClements, Fangyun Wan, Peiyi Shen, Qian Li
Summary: Tea polysaccharide conjugates (TPC) or TPC stabilized nanoemulsion (NE) added into alginate (ALG) beads significantly improve the viability of probiotics in the gastrointestinal tract. The addition of TPC or NE enhances the ambient storage viability of probiotics, with ALG + NE beads showing the best protection.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Yongsheng Chen, Yingbin Shen, Xiong Fu, Arshad Mehmood Abbasi, Rian Yan
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2017)
Article
Agriculture, Multidisciplinary
Min-Yi Liang, Yongsheng Chen, Martin G. Banwell, Yong Wang, Ping Lan
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2018)
Article
Chemistry, Applied
Yongsheng Chen, Jiangwei Liu, Sheng Geng, Yonglan Liu, Hanjun Ma, Jie Zheng, Benguo Liu, Guizhao Liang
Article
Food Science & Technology
Junqing Huang, Jiayi Ren, Gabriel Tao, Yongsheng Chen, Shengwen Yao, Duoduo Han, Ruixia Qiu
FOOD RESEARCH INTERNATIONAL
(2019)
Article
Plant Sciences
Yongsheng Chen, Wan-Na Chen, Nan Hu, Martin G. Banwell, Chenxi Ma, Michael G. Gardiner, Ping Lan
JOURNAL OF NATURAL PRODUCTS
(2019)
Article
Agricultural Engineering
Yongsheng Chen, Erpei Wang, Zihao Wei, Yanfang Zheng, Rian Yan, Xiang Ma
INDUSTRIAL CROPS AND PRODUCTS
(2019)
Article
Chemistry, Applied
Yongsheng Chen, Sharui Shan, Dongmin Cao, Dan Tang
Article
Biochemistry & Molecular Biology
Yongsheng Chen, Sheng Geng, Benguo Liu
JOURNAL OF FOOD BIOCHEMISTRY
(2020)
Article
Food Science & Technology
Shiyu Zhen, Si Chen, Sheng Geng, Hao Zhang, Yongsheng Chen, Benguo Liu
Summary: In this study, we employed ultrasound-assisted extraction coupled with natural deep eutectic solvents (NADES) to efficiently prepare flavonoid extract from Ampelopsis grossedentata leaves, and evaluated its antioxidant and antiproliferative activities.
Article
Biochemistry & Molecular Biology
Zihao Wei, Yongsheng Chen, Wahyu Wijaya, Yujia Cheng, Jie Xiao, Qingrong Huang
Article
Biochemistry & Molecular Biology
Yongsheng Chen, Junqing Huang, Jing Hu, Rian Yan, Xiang Ma
Article
Chemistry, Multidisciplinary
Yongsheng Chen, Ping Lan